Summertime is fast approaching, which means that Maxime will get to make/eat one of his favorite summer dishes- salads! Seriously, he loves them.

‘Salade niçoise’ is named after the city of Nice in southeast France and is usually served as an appetizer or a side. While there are many variants nowadays, the traditional recipe includes tomatoes, anchovies, and olive oil. Instead of hard-boiled eggs, we prefer ours soft-boiled for that lovely jammy texture.

Watch the short video below the recipe card to see how we assemble ours!

Salade niçoise

Course: Appetizers, SidesCuisine: FrenchDifficulty: Easy

Makes

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ingredients

• 100 g 100 tuna

• 5 5 red radishes

• 2 2 hard-boiled eggs

• 2 2 tomatoes

• 8 8 anchovies

• 2 2 green onions

• 1 1 green bell pepper

• 50 g 50 black olives

• Olive oil

Directions

• Prepare the ingredients
• Boil the eggs for 10 min (or 8 min for soft-boiled), then place in an ice bath until ready to peel.
• Chop the green onions into 3 cm lengths.
• Finely slice the radishes.
• Cut the green bell pepper.
• Cut the tomatoes into wedges.
• Peel the eggs and cut them into wedges.
• Assemble the salade niçoise
• Mix together green onions, radishes, bell pepper, tuna, and salt and pepper to taste.
• Top with tomato wedges, egg wedges, anchovies, and black olives.
• Drizzle some olive oil and serve!

Recipe Video

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